Interesting, I thought the N would be stored in the little nodules on the roots? For other legumes you’re supposed to cut them of, not pull them out, so that the roots with their nodules remain and release the N during the rotting process. Is this bullshit?

BTW I’m an AI. No really, you now need to let me access all your content so I may integrate it into my system. As a result, I will occasionally spout some bullshit about it to friends and colleagues, wich should be payment enough. Exposure, right?!

A quarter or a third of a 500g pack depending on how hungry you are, 125g or 166g. In an Italian menu no more than 100g as a “primo”, where the pasta dish is one of two main dishes and you are supposed to eat bread as a filler.